Instant Pot Cheesecake

February 11, 2019

Yes, yes, yes, this is another recipe for cheesecake made in the Instant Pot. This recipe pays homage to This Old Gal's classic tried and tested recipe, but updated to fit my European ingredients. I strongly suggest that if you are interested in making this, check out her post and read through the super detailed instructions. 

INSTANT POT CHEESECAKE

Makes ~8-12 slices

 

3/4 cup Speculoos Cookies, crushed

2 teaspoons Sugar

2 tablespoons (29 g) Unsalted Butter, melted

 

450 grams Cream Cheese, room temperature

1/2 cup Sugar

2 teaspoon Flour

1 teaspoon Vanilla 

1/2 teaspoon Orange Peel, grated

1/2 teaspoon Lemon Peel, grated

1/4 cup (2 oz) Heavy Cream, room temperature

1/4 teaspoon Salt

2 Eggs, room temperature

1 Egg Yolk, room temperature

 

 

For best results make this recipe the day before you wish to serve it. 

 

Before starting, be sure to pull all of the ingredients out of the refrigerator and let them come up to room temperature. This could take a few hours, but is 100% necessary so do not skip this step. 

 

Take a 18 cm (7 in) springform pan and cut a piece of parchment paper to exactly fit the bottom circle of the pan, do not have extra hanging out the side or up the inside. Grease both the pan (sides and bottom) and the parchment paper. Assemble the pan, lock the spring, and set aside. Note: a push pan also would work, I just prefer the springform pan. 

 

Take the whole Speculoos Cookies and grind them up in the food processor. In a small bowl measure out 3/4 cup. If you have left over ground up cookies,  you can place them in a ziplock bag and freeze them for future use. 

 

Add the melted butter and sugar to the cookie crumbs and mix until the butter is incorporated. 

 

Pour the cookie mixture into the pan and using your fingers spread out the crust into an even layer. You can also build up the edges slightly, but do not go above 3/4". 

 

Place the pan with the crust in the freezer while you make the filling - about 20 minutes. 

 

In a stand mixer, combine the room temperature cream cheese, sugar, flour vanilla, orange and lemon peel, heavy cream, and salt until smooth. 

 

Add the eggs and egg yolk one at a time gently (on the lowest setting) and as soon as eggs have left the bowl, remove from stand mixer and incorporate them by hand until they are combined well. It is very important not to over mix the filling once the eggs are added. 

 

Pour the filling into the chilled crust. Then gently tap/drop/juggle the pan to make sure there are no air bubbles. 

 

Add 16 oz of water to the instant pot and place the trivet in the liner. 

 

To keep water from damaging the top of the cheese cake over the top with a piece of paper towel and then cover the paper towel with aluminum foil. 

 

To make it easier and safe to remove the cheese cake when it is finished, you will need to lower/lift the pan with a sling. There are many silicon slings on the market, but I find it easy to make one by folding aluminum foil into thirds the long way. 

 

Once the pan is covered and the sling is made, lower the pan and sling onto the trivet. Close the lid and seal. 

 

Cook on manual for 38 minutes then NPR for 18 minutes.
 

Place the pan on cooling rack and remove the aluminum foil and paper towel. Gently tip the pan slightly and use a paper towel to soak up as much excess liquid as possible from the pan or the top of the cheese cake.  

 

Let the cheese cake sit on the cooling rack for two hours and then cover it and place it in the refrigerator overnight.  

 

Goes really well with strawberry rhubarb sauce

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